for 4 people

beef stock

1	onion, cut in half
2 litre	water
400 g	boiling beef (e.g. Boiled beef (lean)
100 g	carrots, cut into pieces
150 g	celeriac, cut into pieces
40 g	ginger, cut into pieces
1 tsp	salt
1 tsp	peppercorn, crushed

Dough

200 g	white flour
¼ tsp	salt
1 ½ dl	water, hot

Filling

1	spring onion x
2 stick	lemongrass, core finely chopped
2	garlic cloves, squeezed
1 tbsp	ginger, finely grated
1	red chilli, deseeded, finely chopped
1 tbsp	tomato puree
1 tbsp	soy sauce

To shape

a little

Maizena cornflour

To serve

1 ½ tbsp	soy sauce
10 g	ginger, cut into thin slices

How it's done

beef stock

Place the onion (cut side down) in a wide pan and toast for approx. 5 mins. without oil until dark. Add the water and all the ingredients up to and including the pepper, bring to the boil, reduce the heat and cook at just below the boil for approx. 3 hrs. Remove the boiling beef from the stock, leave to cool. Pour the stock through a sieve into a pan, remove the vegetables.

Dough

Mix the flour and salt in a bowl. Pour in the water, mix thoroughly with a spoon. Knead by hand for approx. 10 mins. to form a smooth, soft dough, shape into a ball, cover and leave to rest at room temperature for about 30 mins.

Filling

Remove the layer of fat from the cooled boiled beef, pull apart the meat using two forks, place in a bowl with the spring onion and all the other ingredients up to and including the soy sauce, mix well.

To shape

Shape the dough into 2 rolls, each approx. 20 cm. Cut each roll into 10 equal pieces. On a surface lightly dusted with cornstarch, roll out the pieces of dough into circles (each approx. 12 cm in diameter). Place about 1 tbsp of filling in the middle of each round of dough, fold the edges upwards, press together over the filling.

To serve

Pour half of the stock back into the pan and bring to the boil. Add the soy sauce, reduce the heat. Add the dumplings, simmer for approx. 5 mins. Remove the dumplings with a slotted spoon and place in shallow bowls. Pour over the bouillon, sprinkle the ginger and reserved spring onion greens on top.

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